I think that everyone will agree that there is nothing more satisfying than a roll filled with smokey pulled pork! There are various ways to cook this treasure but I love to use my slow cooker which gives amazing results. There are lots of variation from throwing in Dr Pepper to different spice blends but this recipe Is one I swear by. At the Gourmet Grocer we sell a huge array of delicious smokey BBQ sauces and rubs www.gourmetgroceronline.com.au so here you have it Slow Cooker Pulled Pork
2 medium brown onions, thinly sliced
4 medium garlic cloves, thinly sliced
1 cup chicken stock
1 tablespoon packed dark brown sugar
1 tablespoon chili powder
1 tablespoon sea salt, plus more as needed
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
2 cups barbecue sauce (optional)
1.Place the onions and garlic in an even layer in the slow cooker and pour in the stock. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
2.Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
3.If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. . Taste and season with salt as needed.